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Past Featured Chef Stacey Venancio has a delicious AIP-friendly recipe the whole family will enjoy! Her AIP Beef Stroganoff features USWM grass-fed brisket and a creamy dairy-free sauce over papaya noodles. Thank you, Stacey, for sharing this recipe with us. We can’t wait to give it a try.

“This was born from my Minced series. I pulled Beef, Tamarind, Papaya and Italian out of the jars. Okay, it’s more Russian than Italian, but it’s otherwise a complete success!

How to get an ultra thick and creamy sauce without dairy or coconut milk? Read on to find out my magic gravy-making/ sauce-thickening ingredient!!

Yields 2 servings + extra noodles for later.”

aip beef stroganoff, beef stroganoff, papaya noodles, stacey venacio

AIP Beef Stroganoff

Recipe By: Stacey Venacio | Real World AIP

USWM Shopping List: Beef Brisket, Beef Bone Broth

Ingredients

For the noodles:

  • 1 large, completely unripe green papaya (you can find these at Asian markets). If you can’t find an unripe papaya, make up a batch of my AIP Noodles!
 

For the sauce:

  • 2 c beef stock or bone broth
  • 1/2 c plantain couscous (or 2.5 oz cooked green plantain.)
  • Juice of 1 lemon
  • 1 tsp Tamarind Paste
 

For the base:

  • 10 oz stir fry beef (I used thin-sliced grass fed brisket from US Wellness)
  • 2 cloves garlic, minced
  • 1 T Avocado or coconut oil
  • 1/2 onion, sliced
  • 1-2 stalks celery, chopped
  • 1 1/2 c mushroom, sliced
  • 2T balsamic vinegar

Directions

  1. Peel the skin off the papaya. Then use the vegetable peeler to peel long wide strips of “noodles” off of the papaya. Video tutorial HERE! (You can use any leftover scraps to shred and toss into a salad or stir-fry later.)
  2. Boil the “noodles” in salted water for 8-10 min. (Start timing after water returns to boil)
  3. Drain, rinse and set aside.
  4. Add all sauce ingredients to a high speed blender and puree on high for 30-60 seconds. Set aside.
  5. Massage minced garlic into beef and set aside.
  6. Add 1 T oil to a saute pan on medium heat along with onions and celery. Cook until onions are soft.
  7. Add mushrooms and a bit of extra oil or water as needed to prevent sticking while cooking.
  8. After about 5 minutes push all of the vegetables off to the sides of the pan and place the beef in a single layer in center of pan (You may need to do this in two rounds. Beef needs to be in single layer in order to brown).
  9. Salt the beef well.
  10. Cook until beef is brown, flip and brown the other side.
  11. Mix everything together with a spatula and continue cooking until dried out a bit and starting to brown more.
  12. Add the balsamic to the pan and mix well.
  13. Pour all of the sauce into the pan and mix and cook until the sauce starts to thicken- this won’t take very long, maybe 3-4 min.

Notes: Serve the mix over a bowl of the green papaya noodles and garnish with minced parsley or arugula.

Optional: This is delicious with a heavy drizzle of coconut milk or cream poured over the top!

 

Browse more recipes on the Discover Blog.

 


 

Stacey Venancio

Stacey Venancio is on a mission to make the world a healthier, happier place through food, fitness, and mindset inspiration. She is a full-time ACE Certified Personal Trainer as well as an ACE Certified Health Coach. Through her blog, Real World AIP, Stacey shares delicious AIP recipes and inspiration to achieve a better quality of life.

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